This gorgeous Wild Rice Salad is a celebration of vibrant colours and textures! Made with wild rice, pomegranate, pecans, rocket / arugula, green onions, dried cranberries and feta, dressed with a simple vinaigrette to let the salad flavours shine. A great holiday and Christmas salad – or for weekend brunch to impress!
“That was the most amazing salad I’ve ever had! THANK YOU SO MUCH!!!” <– Text message from she who received a container of this. 🙂
If you’re new to wild rice – once you’ve wild riced it, you never go back.
Though the irony in all this wild rice talk is that it isn’t actually a rice. It’s a grain. I’m guessing the rice-powers-that-be decided to call this Wild Rice because it looks like rice and it’s…err…. grown in the wild? 😂
Here’s an up close and personal of the star ingredient in this dish. It’s cooked like pasta, boiled in water. But it tastes so much more exotic than normal rice. Nutty and toasty. It’s so good, you’ll be picking at it while it’s cooling – or wait, is that just me who has such a lack of self constraint?
Yes it costs more than ordinary rice. It $4.70 for 150g/5 oz which is 1 cup which is the amount required to make this salad.
It’s “exotic”! 🙂 And it’s worth it, for a celebratory salad – or a salad for a special occasion. 🙂
And yes, pomegranates are a splurge too. Let’s say it as it is – they make anything you scatter them over look gorgeous, the pops of fresh pomegranate juice from every bite can take any ordinary salad to another level, but they are not cheap. Usually $3 to $4 each here in Australia.
Worth it? For this Wild Rice Salad – YES.
I saw a video recently where a store bought pack of pomegranate seeds were tossed into a salad. We don’t have packaged pomegranates here in Australia (as far as I know), and I’m totally cool with that. Because part of the joy of indulging in pomegranate is the art of getting the seeds out.
You spank it with a wooden spoon. It is childishly satisfying. I used to do a section for an Australian recipe magazine, and for a recipe with pomegranate in it, I included instructions to “spank it firmly with a wooden spoon to remove the seeds.”
That step was edited out. Apparently, “spanking” is a no-no term for use in a G-rated recipe magazine! 😂
Wild Rice and pomegranate aside, this Wild Rice Salad is filled with all manner of deliciousness that gives it that glorious kaleidoscope of colours and textures. I’d rather not list them, prefer to show you instead:
I know it looks like there’s bugger all rocket / arugula in it, but actually, there’s quite a mound of it. I like to chop it up roughly which makes this a scoopable salad, and this reduces the considerable mound once tossed through everything else.
I made a deliberate choice to keep the dressing for this Wild Rice Salad very simple. It’s just a basic white wine vinaigrette – though you could switch the vinegar for any other clear vinegar. I like to keep the dressing simple to let the flavours of the things in the salad to shine through – especially the wild rice.
I think of this Wild Rice salad as a “special” salad, because the ingredients cost a bit more than the usual run-of-the-mill salads I share. And it’s worth it, because this IS a special salad. In both looks and flavour.
I see this on your Thanksgiving and Christmas table! 😉 – Nagi x
MORE SUMMER SALADS to take to gatherings
- Italian Pasta Salad
- Coleslaw
- Potato Salad and Lemon Potato Salad
- Pearl Couscous Salad <– personal fave!
- Everybody’s favourite Macaroni Salad
- Caprese Salad
- 12 Minute Sun Dried Tomato Couscous Salad
- Browse all Pasta Salads and Rice Salad
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WILD RICE SALAD
Ingredients
- 150 g / 5 oz / 1 cup wild rice (Note 1)
- 120g/ 4 oz baby rocket / arugula , roughly chopped (~2 giant handfuls)
- 1 pomegranate , seeds only (see video, Note 2)
- 100g/ 3.5 oz feta , preferably soft Danish, crumbled (Note 3)
- ¾ cup dried cranberries (or similar)
- 3/4 cup roughly chopped toasted pecans
- 1 cup green onions, sliced (or chopped red onion)
Dressing:
- 2 tbsp white wine vinegar (or cider vinegar, or other clear-ish vinegar)
- 6 tbsp extra virgin olive oil
- ½ garlic clove , minced
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Wild Rice
- Boil 1 litre/quart+ of water in large saucepan (no need to be exact). Add rice, lower heat so it’s simmering gently. Cover then cook for 40 minutes (Note 4), or until rice is tender but not super soft (some will burst).
- Drain then leave to steam dry and cool.
- Salad
- Shake Dressing in a jar, set aside for 15 minutes+.
- Place rocket, rice, cranberries, pecans and green onions in a bowl. Add some of the feta and pomegranate. Pour over most of the Dressing, toss gently.
- Transfer into serving bowl, top with remaining feta and pomegranate. Serve immediately.
Recipe Notes:
Nutrition
WATCH HOW TO MAKE IT
LIFE OF DOZER
Beach, bush walk, dog park, marina – same, same, but different.
Have made this 3 times as it is so flavoursome. Tastes better the second day. Woolworths sell frozen pomegranate in little pots which is so handy for this recipe.
Thanks again Nagi
I’m so glad you love it Jackie!
This is number one favourite salad here. Grandson (3) Christmas lunch ‘searched’ for all the pomegranate buds.
Sending 14 year old back to school today, ” was make that salad in a wrap please.” I just left nuts out for school used Pepita instead.
It is such a versatile salad. Thank you so much.
Woah that’s such a great compliment Carolyn!!
Made this wild rice salad using frozen pomegranate from Woolies for Christmas lunch and everyone commented how delicious it was. Thanks Nagi for the fantastic recipe.
Perfect!
Nagi this salad looks amazing! It was a quick easy choice for me and I can’t wait to show it off at the New Years BBQ I’m going to later today. I will report back tomorrow
Sorry for the late reply! I hope this was a hit!
Wow! Going to be on my Christmas menu now- so pretty and tastes even better than it looks! Everyone loved it! All the elements harmonize so well!
This is fabulous!!! Enough said, just make it.
Thanks! 👌🏼
Dear Nagi,
this salad is my favourite and it was hard to chose!! Thank you so much, perfect to bring along to a summer party too, steals the show!!
As wild rice is sometimes hard to find, you can substitute with red Carmargue rice (I live in France, so that was easy), it has the same nutty taste, but of course, then the colours are a bit reddish…
Can’t say how greateful I am for those lovely salad recipes which I share widely.
Kea
I love this salad!! It’s so pretty in my bowl and so delicious in my mouth! I didn’t have plain wild rice, so used a wild rice blend that tasted great. And since I made enough stuff to last several days, I added some diced rotisserie chicken one day, and then some fresh strawberries when I ran out of pomegranate. All good. Bottom line, there aren’t enough stars for this recipe. I will make again and again! THANK YOU! And a big hug to Dozer too.
Hi again! Made this Christmas salad with Long Grain & Wild Rice mix, and was worried about it, but it was a hit! People asking for recipe. What would we do without you Nagi?!!
That’s so great to hear Mimi! Thanks for letting me know – N x ❤️ PS Also thank you for helping out the other readers! N x
Hi Nagi! What could I sub for wild rice? Woolworths and Coles both don’t stock it anymore and neither does any health food stores near me… would you use black rice instead? Thanks!
Hi, I couldn’t find wild rice either in Ontario, Canada. Closest I could get was a long grain and wild rice mix. It was a hit with my guests asking for the recipe.
you can purchase online… grows rifgt here in Ontario!
Hi Nagi,
I like you like crazy! 😋 Congrats on being the best! Can I substitute black rice for your salad? I can’t find wild rice. Pats to Dozer 💙
Hi Michele! Funny you ask that, I made this with black rice yesterday! It’s fab 🙂 N xx
Hi Nagi
This looks yum! I’m going to make it on the weekend for a party.
Woolies has frozen pomegranate seeds in their freezer section. I eat them sometimes as a snack. Delicious! The brand is Pomlife and it weighs 150g.
This looks amazing. I feel bad for asking as it really goes seem rice is the Star of the show…but if I had to sub…what would you recommend??
Don’t feel bad! 😂 Hmm, I would probably use brown lentils cooked in chicken broth, the way it’s done in my lentil salad. Next would be chickpeas, then after that would be quinoa 🙂
Thank you! I’ll keep looking too.
Hi Lei! I had same problem and used a long grain wild rice mix and it was a hit with my guests!